Grain-free paleo sandwich bread made with almond flour and tapioca flour. This easy to make sliced bread recipe is perfect for those who eat gluten-free or grain-free diet! It has a consistency similar to ciabatta bread and is marvelous for toast or sandwiches. It’s the best thing since sliced bread!
Now that school is back in session, I’ve been inspired to live vicariously through students of all ages and strengthen my relationship with sandwiches.
Just thinking about all the kidlets carrying their lunch pails with them, donning their thinking caps to become little knowledge receptacles makes me feel nostalgic and warms my heart. There’s no denying the relationship between nutrition and the ability to learn and retain information, no matter your age. The way I see it, a big filling sandwich for lunch works wonders for keeping our minds fueled throughout the afternoon hours.
Which brings me to my next point…
SANDWICH BREAD…the maker or breaker of efficient sandwiching bliss. When selecting my sandwich bread, I always select wisely, lest I end up with a broken/torn/squished/unfulfilling lunch. I’m going for three things: 1.) Texture 2.) Durability 3.) Nutrient profile.
After whipping up Almond Flour Pizza Crust a few weeks ago, it dawned on me that the spongy, yet hearty texture and crispy exterior would make the most excellent sandwich bread. Using the same almond flour//tapioca flour//yeast concept, I baked this loaf of grain-free sandwich bread and have been honeymooning with all sorts of sandwiches ever since. I love that the bread is packet with protein from the almond flour, and slow-burning carbohydrates from the tapioca flour. A recipe for digestive happiness!
How to Make Paleo Sandwich Bread:
Add the yeast, coconut sugar, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
Just like you would a normal loaf of bread, you activate the yeast in water with (be sure your water is between 95 and 115 degrees F)…
In a separate bowl, stir the almond flour and tapioca flour together until well-combined. Mix in the flours into the water/yeast mixture until combined.
Cover the bowl and put it in a warm spot in your house, and let it rise for 60 to 90 minutes, until the dough has doubled in volume and appears almost bubbly.
…transfer the bread dough to an oiled loaf pan and bake it off.
Slice that thing up, and you’re ready to insert all your favorite sandwichables.
Let’s talk bread texture. This bread comes has a ciabatta-like texture rather than soft and fluffy. I like my sandwich breads rustic so that they hold all of my stuffers nice and neatly without getting sogged out.
This is the perfect bread for panini making or grilled cheese sandwiches – it crisps up easily and does a magnificent job of sandwiching your sandwich innerds. WIN!
This bread is marvelous for the toasting, butter and jam smearing, open-facing, fully loading, it’s just marvelous.
Because I don’t like the ends of the loaves to go to waste, I like to spread almond butter on them, topped with banana and honey…maybe even a spriz of cinnamon if I’m really going to let my hair down.
I’ll be showing you a fresh and funky sandwich recipe tomorrow that will make you go HEY-YO! In the meantime, get ready for healthy sandwich fest by baking up a loaf of this yeasty grain-free bread!
Be sure to also check out…
More Healthy Gluten-Free Bread Recipes:
- Easy Gluten-Free Sandwich Bread
- Paleo “Cornbread”
- Paleo Double Chocolate Banana Bread
- Chocolate Chip Paleo Pumpkin Bread
- Paleo Carrot Cake Banana Bread
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Paleo Sandwich Bread (Grain-Free)
The best paleo sandwich bread recipe for sliced bread!
- 2 1/2 tsp Red Star Yeast active dry yeast
- 3 tablespoons coconut sugar
- ¾ cup warm water, between 95 and 115 degrees F
- 1 large egg, lightly beaten
- 1/4 cup grapeseed or olive oil
- 1-½ tablespoons cider vinegar
- 2-¼ cups almond flour/meal
- 2-¼ cups tapioca flour
- 1 teaspoon sea salt
- Add the yeast, coconut sugar, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
- In a separate bowl, stir together the almond flour, tapioca flour and sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds.
- Cover bowl with a towel and put in a warm place (next to a window in the sunshine works great). Allow dough to sit 60 to 90 minutes (mine took 60), until it has doubled in size and is full of air bubbles. NOTE: the dough will be very sticky and wet - this is normal.
- Preheat the oven to 350 degrees F and lightly oil (or spray) a 9” x 5” loaf pan.
- Once the oven has finished preheating, pour the dough mixture into the loaf pan. Note: leaving the dough in the loaf pan while the oven is preheating may cause bread to sink in the middle slightly, so wait until the oven is all the way hot before transferring the dough to the oiled loaf pan.
- Bake in the oven for 45 to 55 minutes, or until bread is firm, golden-brown, and cooked through.
- Allow bread to cool in the loaf pan for at least 30 minutes before running a knife along the edges, turning it out onto a cutting board, and slicing it with a serrated knife.
- Use for toast and/or your favorite sandwiches!
The bread dough should be very thick. If it's overly dry, you can add a couple tablespoons of water to get it to the consistency you see in the photos. Note that if you bake at sea level, you may need to adjust the liquid amount and the bake time. I bake at 6,000 feet of elevation.
Nutrition InformationYield 1 Serving Size 1 of 15
Amount Per Serving Calories 194Total Fat 11gUnsaturated Fat 0gCarbohydrates 12gSugar 4gProtein 3g
Saturday 19th of November 2022
:( My bread was kept in a warm location and I used a thermometer to check the water temp, but my bread never rose. The yeast was what you asked for and was not expired. This happens every time I try a recipe. My only guess is my thermometer is not accurate and the water ends up killing the yeast. Please, any help folks? I used the correct wet and dry measuring cups and spoons. No substitutions. I need to master making bread. :( So sad. Thank you for the recipe though.
Monday 21st of November 2022
Hi Ella! I'm so sorry to hear it didn't turn out for you! Yeast is definitely a challenging one. Was the yeast blooming before you added the rest of the bread ingredients to it? It could be the temperature was off or that it didn't have enough time to bloom (or too much time). Generally, as long as the yeast becomes somewhat milky looking, becomes somewhat frothy or bubbly, and you can really smell it, it's ready to use. Hope this helps!! xoxo
Saturday 8th of October 2022
I made this today. It was delicious, with a chewy texture.
Monday 10th of October 2022
I'm happy you enjoy it, Lesley! xoxo
Saturday 17th of April 2021
I've made this bread many times. It is delicious and always comes out great.
Tuesday 20th of April 2021
I'm so happy you like it, Billie! xoxo
Batina L Bradley
Friday 10th of July 2020
I tried this recipe and it was so good. My husband even liked it. I do have a few questions for you. My first question is , "What are the nutritional values?" EX. the calories, carbs, etc. Also, I'm pre-diabetic and trying to keep my blood sugar in check. This brings me to my second question. Can I substitute oat fiber for the tapioca flour or something else that is low in carbs? Thanks, Batina
Sunday 12th of July 2020
I'm so thrilled you like it! I updated the recipe card to include the nutritional info based it on 15 slices of bread. From my quick google research, oat flour contains more carbohydreate than tapioca flour so I believe you would be better off leaving the recipe the way it is. In my experience, oat flour is also very dense so it would change the texture of the bread. If you want, you can try to use a larger portion of almond flour in comparison to tapioca and see how the texture turns out :) Happy baking!
Monday 11th of February 2019
Do you have the nutritional info on this beautiful bread, which I am absolutely in love with. I have made every paleo bread on the web in the last 2 years. This one is hands down the best!